Vegetarian Ribbon Sandwiches - Creamy and Cheesy

When my daughter was growing up, I always made Ribbon Sandwiches for her birthday parties. These vegetarian sandwiches consist of carrots, beets and green chutney. I recently made these sandwiches for our weekend friends outing. I was thrilled because I have wanted to showcase them for a long time. I love these sandwiches because they make such a beautiful presentation with the ribbons of color running through each sandwich. These were a talk about.... a WOW factor. The best part is they are so simple and inexpensive to make. The spreads for the sandwich can be made ahead and refrigerated. 
This week BM#49, its all about Cheese. Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!

Ingredients:

2 large loaf Sandwich bread

For the Spreads

3 Otty Carrots - finely chopped - boiled
1 Teaspoon Mustard sauce
2 Tablespoon heaped Cream Cheese
2 Tablespoon Butter
1/4 Teaspoon White Pepper powder
A pinch of Salt

3 Beetroots - finely chopped - boiled
1 Teaspoon Mustard sauce
2 Tablespoon heaped Cream Cheese
2 Tablespoon Butter
1/4 Teaspoon White Pepper powder
A pinch of Salt

A handful each of coriander and mint leaves
2-3 green chillies (or as required)
1 ½ tsp Lemon juiceSalt to taste

1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
2 Tablespoons Butter
2 Tablespoon Cream Cheese

Method:

For the Carrot spread:

In a blender add the carrot and rest of the ingredients, pluse it 2 -3 times till well blended. Remove in a bowl and refrigerate till needed.

For the Beetroot spread:

In a blender add the beetroot and rest of the ingredients, pluse it 2 -3 times till well blended. Remove in a bowl and refrigerate till needed.

For the Chutney Spread:

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste. Then add the cream cheese and butter and grind till well blend Remove in a bowl and refrigerate till needed.

Making the Sandwiches:

Take four slices of bread. On one slice, spread the chutney. Cover with the second slice and spread the carrot spread. Cover with the third slice of bread, spread the beetroot spread. Cover with the fourth slice and press lightly. Place all the sandwiches in zip lock bag and refrigerate them till required. Just before serving, Cut the side crust, then cut the sandwich in the middle. This would give you 2 finger sandwiches.

These are so yummy that kids and well as adults loved it and there was demand for more. 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Breakfast, Kids delight, Sandwiches, Blogging Marathon

Ricotta Vegetable Pan Rolls

The cheesy filling was super-yummy, and the crispy exterior was just perfect When I made these my kids went wild for these waiting when they were out of the pan. Crispy,cheesy, delicious… what’s not to love?.

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!

Ingredients
For the Filling

2 Carrots - chopped finely
1 Small Onion - finely chopped
1 Tablespoons Red Capsicum - finely chopped
1 Tablespoons Green Capsicum - finely chopped
1 Tablespoons Yellow Capsicum - finely chopped
100 Grams Ricotta Cheese
1/4 Teaspoon Dried Dill
1/4 Teaspoon Steakpeper
1/4 Teaspoon Celery
1/4 Teaspoon White pepper
Salt to taste
1 Tablespoon Oil
For the Crepes

1 Cup All Purpose Flour
1 Cup Water
A pinch of salt
For coating

2 Tablespoons Cornflour
1/4 Cup Water
A pinch of Salt
Bread crumbs for rolling
Oil for frying

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin. Let this batter rest for 15 minutes.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool. This crepe should be thin or else when you fill them and start folding it it will crack. So check before you make the next crepe. Make all the crepes and keep side.

To make the Filling

In a nonstick pan heat oil, saute the onion till translucent, then add the carrot and saute it for a minute, cover and cook for 2 minutes, open the pan add the capsicum and all the seasonings, salt and saute for a 2 minutes then add the ricotta cheese and stir for a minute. Switch off the flame and keep aside to cool.

Take a crepe on place a tablespoon of filling (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it (see pic). Then roll them and keep aside.

For the coating

Make a slurry by mixing the cornflour with water add the salt. Dip the pan roll in this slurry and roll in breadcrumbs.

Heat a frying pan with oil and shallow fry the pan rolls till golden brown. Serve when cool with kethcup. The kids had them without any sauce these got over in jiffy.

These pan rolls are soft and delicious this is the verdict ! 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Breakfast, Kids delight, Starters, Blogging Marathon, Rolls, Wraps

Click here for Eggless & Vegan Pancakes

Kuwaiti Saffron Cardamom Cake – Gers Ogely

It’s the 10th of February and its time for to reveal what special sweet, I made for Mena's Cooking Club.

This month in Mena's Cooking Club, I am travelling to Kuwait. Kuwait /kuːˈweɪt/ (Arabic: دولة الكويت‎), officially the State of Kuwait, is an Arab country in Western Asia. Situated in the northern edge of Eastern Arabia at the tip of the Persian Gulf, it shares borders with Iraq and Saudi Arabia. As of 2014, Kuwait has a population of 4.1 million people; 1.2 million are Kuwaitis and 2.8 million are expatriates.

During the eighteenth and nineteenth centuries, Kuwait was a prosperous center of trade and commerce. Starting in the early 20th century, its regional economic importance declined, and by 1934 Kuwait had lost its prominence in long-distance trade.Kuwait's economy was devastated by several trade blockades. During World War I, the British Empire imposed a blockade against Kuwait because its ruler supported the Ottoman Empire. Following the Kuwait–Najd War of 1919–1920, Saudi Arabia maintained a trade blockade against the country from 1923 until 1937. In 1990, Kuwait was invaded by Iraq. The Iraqi occupation came to an end after military intervention by United States-led forces.

Kuwait is a constitutional monarchy with an elected parliamentary system. The country ranks highly in regional comparisons of national performance, including protection of civil liberties, press freedom and judicial independence. Kuwait is frequently ranked as having the freest press in the Arab world
This month, I share a recipe for a Kuwaiti cake. Here in Kuwait, a traditional and very popular cake is called Gers Ogely. If you have never heard of this, after googling , still could not find what this really means. This cake is a moist and light.  Its an old-fashioned Kuwaiti cake, with a blend of cardamom, saffron spices and sesamee. 

Ingredients

2 cups All purpose flour
1 ½ Teaspoon Baking powder
¼ Teaspoon Salt
½ Teaspoon Saffron + 1 Tablespoon Sugar
4 Eggs
1 ½ Cup Sugar powdered
½ Cup (113 g) Butter - melted and cooled
1 Cup  milk
1 Teaspoon Cardamom powder
1 Teaspoon Rosewater
2 + 2 Tablespoons of Sesame seeds -  lightly toasted

Method

Preheat oven to 180°C .

Butter and flour the sides and bottom of a cake pan . Set aside.

In the mortar, crush the saffron threads with the sugar until it’s a powder. Add  milk to saffron powder.  Leave to soak for at least 10 minutes.

In a large bowl, sift together the flour, baking powder, and salt. Combine the sesames. Set aside.

In the bowl whisk the eggs and sugar until light and thick and frothy. The mixture should triple in the volume. About 10 – 12 minutes on medium to high speed.

In a large measuring cup, combine the butter, milk cardamom.

Using a spatula, gently fold in the dry and wet ingredients into the eggs, beginning and ending with flour. Fold from top to bottom until combined.

Pour into the prepared cake pan. Sprinkle with the toasted sesames.

Bake for 35 to 40 minutes, or until a skewer inserted in the middle come out clean and the cake has shrink from the sides.

Cool completely on a wire rack before inverting.
Serve with tea or coffee.

Labels: Cakes, Kuwait, Asian Cuisine, Mena Cooking Club 

An InLinkz Link-up

Chicken Biryani

It’s the 10th of February and its time for to reveal what special savory, I made for Mena's Cooking Club, its a Chicken Biryani.

This month in Mena's Cooking Club, I am travelling to Kuwait. Kuwait /kuːˈweɪt/ (Arabic: دولة الكويت‎), officially the State of Kuwait, is an Arab country in Western Asia. Situated in the northern edge of Eastern Arabia at the tip of the Persian Gulf, it shares borders with Iraq and Saudi Arabia. As of 2014, Kuwait has a population of 4.1 million people; 1.2 million are Kuwaitis and 2.8 million are expatriates.
During the eighteenth and nineteenth centuries, Kuwait was a prosperous center of trade and commerce. Starting in the early 20th century, its regional economic importance declined, and by 1934 Kuwait had lost its prominence in long-distance trade.Kuwait's economy was devastated by several trade blockades. During World War I, the British Empire imposed a blockade against Kuwait because its ruler supported the Ottoman Empire. Following the Kuwait–Najd War of 1919–1920, Saudi Arabia maintained a trade blockade against the country from 1923 until 1937. In 1990, Kuwait was invaded by Iraq. The Iraqi occupation came to an end after military intervention by United States-led forces.

Kuwait is a constitutional monarchy with an elected parliamentary system. The country ranks highly in regional comparisons of national performance, including protection of civil liberties, press freedom and judicial independence. Kuwait is frequently ranked as having the freest press in the Arab world.

Ingredients

750 Grams Basmati Rice
4 Peppercorns
6 Cloves
2 Pieces of Cinnamon
4 Green Cardamom
1 Teaspoon Cumin seeds
1 Kg Chicken - cut into 12 pieces
2.1/2 Cups Yogurt
2 Tablespoons heaped Biryani masala
2 Tablespoons Red Chili powder
1 Teaspoon leveled Turmeric
1 Teaspoons heaped Cumin powder
1/2 Teaspoon Orange red color
1/2 Cup Fried Onions / Birista
1 + 1 Teaspoon Ginger - Garlic paste
1.1/2 Teaspoon Salt
3 Larges Tomatoes - sliced
4 Potatoes - cut into quaters (I used baby potatoes)
6 Cloves
6 Black pepper whole
2 Black cardamom (Badi Elachie)
6 Green chilies - finely chopped
1 Cup Coriander leaves - chopped
1/2 Mint leaves
1/2 Cup Oil
1 Teaspoon Kewra water.

Method

Marinate chicken with yogurt, biryani masala, chilly, turmeric, cumin powder,1 teaspoon ginger- garlic paste, salt, color, fried onions ( reserve 1/2 of it for the layering ), 1/2 the quantity of mint and coriander leaves, mix it well and keep it overnight in the refrigerator or for minimum 30 minutes.

Wash the rice and soak it in water for 30 minutes. After 30 minutes boil rice with 2 Tablespoons salt and the whole spices (peppercorns, cloves, cinnamon, green cardamon, cumin), cook the rice till just 3/4th done. Drain and keep aside.

In a cooking pan, heat the oil, fry the potatoes till light brown, keep aside. 

In the same oil add cloves, peppercorns, badi elachie the sliced tomatoes, green chilies and cook till soft , then add the 1 teaspoon ginger-garlic paste and fry till oil leaves the sides of the pan.

Then add the marinated chicken and fry well, cover and cook till done and the gravy is thick and saucy.

Take 2 tablespoons Oil a another heavy bottom pan, add 1/4 cup water and spread 1/2 the rice.

Pour the chicken with the gravy.

Arrange the potatoes, then sprinkle little fried onions, coriander and mint leaves.

Then again cover it with the remaining rice. Sprinkle the remaining onions, coriander and mints leaves, kewra water.

Cover and cook on high flame for 10 minutes, then keep on low flame for 20 minutes only.  After 20 minutes switch off flame. 

Serve hot with raita or curds.

Labels :  Asian Cuisine, Mena Cooking Club, Rice, Biryani

Crispy Crunchy Cheese Flowers

Cheese is a healthy source of calcium. Calcium promotes the growth and maintenance of your child's bones and teeth. A plain square toast can get boring, but with a bit of creativity, you can offer your child appetizing snacks . This week BM#49, its all about Cheese.

Kids loves cheese, you ask them to drink a glass of milk they will say no, but give them a slice of cheese they will happily have it. My kids are no less they can have cheese in any thing and everything. I made these flowers for evening snack and they were devoured in no time. This is more or less like an open sandwich. Added some chopped cabbage and capsicum and these became crunchy and healthy.
Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!Ingredients

18 Slices of Bread - brown or white
1/2 Cup Cabbage - finely chopped
1 Capsicum - finely chopped
1 Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
As required grated cheese
Butter

Method

In a bowl mix together the cabbage, capsicum, onions, pepper powder and chilly flakes. 

Cut the bread with flower cutter or ay other shape you desire.  Apply butter on both side of the flowers.   

Heat a nonstick pan place the bread flowers on it,  place the vegetable mix on top of each flower then grate cheese on it. Cover the pan with a lid till the cheese melts.  Serve with a dot of tomato ketchup.

This can also be grilled in the oven at 180 degrees for 3 -4 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.


Labels: Breakfast, Kids delight, Sandwiches, Blogging Marathon